Ingredients
- 1 bulb fennel
- 1 pepper (red)
- 1 3/4 c chicken broth
- 1 c parmeasan cheese (grated)
- 1 c long rice (grain)
- 4 tb olive oil
- 1/4 c wine (white)
- 1 tablespoon olive oil in skillet
- 1 ts droed thyme
- some salt
stir fry vegetables approx 3 minutes. Add wine, cover and cook 5 minutes. To serve, make a layer of rice on dish, cover with chicken cutlets and top with fennel and pepper.
